Pina Colada Rice Pudding

• 1 cup Uncooked Short Grain Rice (such As Calrose)
• 2 cups Milk
• 3/4 cups Coconut Milk
• 1/4 teaspoons Salt
• 1 cup Crushed Pineapple, With The Juice
• 1 teaspoon Cornstarch
• 1/4 cups Firmly Packed Brown Sugar
• Spiced Rum, To Taste (optional)
• 1/2 cups Flaked Coconut
• 1 Tablespoon Honey (if Desired)
• Toasted Almond Slices (optional)
• Maraschino Cherries (optional)

1. In large saucepan, combine rice and 1 1/2 cups water. Bring to a boil over high heat, reduce heat to low, cover and allow to cook for about 20 minutes. At this point you want the water absorbed, but it's okay if the rice still has a little bite. We're going to cook it some more.
2. When the water is gone, remove the lid and add in the milk, coconut milk and salt. Stir well. Turn the heat back up to medium/high and continue to cook for 25 minutes, stirring often.
3. While the rice is doing its thing, put the pineapple, cornstarch and brown sugar in a small saucepan. Cook over high heat until the mixture thickens. At this point you could add a little spiced rum to the mixture, just be sure to take it off the heat first.
4. When the rice and milk have become pudding, add in the pineapple mixture and the flaked coconut. Taste it; if you like it sweeter, add some honey. You can also add more rum here.
5. Serve in dessert dishes and top however you like: with maraschino cherries, toasted almonds or toasted coconut. This is great served hot, cold or at room temperature. Just be sure to refrigerate it when you're done.

short grain rice, milk, coconut milk, salt, pineapple, cornstarch, brown sugar, coconut, honey, maraschino cherries

Taken from tastykitchen.com/recipes/desserts/pina-colada-rice-pudding/ (may not work)